Method

Pre-heat oven to 375°F
Use a peeler to peel the butternut squash and cut the butternut in half lengthwise.
Use two wooden spoons and rest the butternut on the spoons lengthwise.
Using a very sharp knife cut small ¼ inch cuts width wise from bottom to top of the butternut.
Repeat with the second half.
Rub both cut halves of butternut with oil and season with salt and pepper.
Place on a baking tray flat side down.
Combine the butter and honey together and brush half on the butternut. Sprinkle with thyme and push some into the slits.
Place in oven, after about 20 mins baste the butternut with the honey butter spread.
Cook for another 15-20 mins until cooked through.
Any remaining honey butter spread can be brushed on to glaze.
Allow to cool for 5 mins and serve.